Category: Breakfast

Serves: 6-9

Source: Deliciously Ella (Quick and Easy)

Ingredients

• 2 large or (3 small) over-ripe bananas,
• 1 tablespoon coconut or canola oil
• 1 3/4 cup of oatmeal
• 3 tablespoons of milk
• 1/4 cup nut or seed butter(it needs to be creamy, not dry)

Optional: handful of raisins for chocolate chips, pinch of cinnamon or salt

Instructions

1. Preheat oven to 350 and line baking sheet with parchment.
2. Place bananas in mixing bowl and mash until creamy. Add oil, oatmeal, milk, nut butter and any extras to mixing bowl. Stir to combine.
3. Spoon a large tablespoon of dough into your hands and shape into a ball. Place ball on parchment lined cookie sheet and flatten a little to make a cookie shape. Repeat until all the dough has been used.
4. Bake for about 15 minutes or until the cookies are golden.
5. Remove from oven and cool to room temperature. Store cookies in an air-tight container for up to 3 days

***Note: My cookies baked for close to 10 minutes.

Serves: 4 servings

Source: www.eating bird food.com/slow-cooker-pumpkin-pie-oatmeal/

Ingredients

• Butter or coconut oil for coating the slow cooker
• 1 cup steel cut oats
• 2 1/2 cups water
• 1 1/2 cups unsweetened almond milk
• 1 cup pumpkin
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• pecans, maple syrup and almond milk for serving

Instructions

1. Coat your slow cooker with butter. Add all the ingredients to the slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, cook on low for 7 hours and the switch to keep warm.
2. In the morning, give the oats a good stir and serve with pecans, maple syrup and almond milk.

Serves: 2 cups

Source: Lorna Armstrong

Ingredients

• 2 cups of maple syrup
• 5 tablespoons of butter
• 1/4 teaspoon of salt
• 1/4 teaspoon of vanilla

Instructions

1. Boil syrup to 232 degrees or a little more than the soft ball stage. (Drop a small amount of syrup into cold water to test for the soft ball stage.)
2. Let the syrup cool.
3. Then beat the butter with the cooled syrup until smooth and thick.

Serves: 16 bars

Source: Beaming Baker

Ingredients

Dry Ingredients

• ¾ cup rolled oats
• ¼ cup oat flour
• 1/3 cup unsweetened coconut flakes
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 2 flax eggs(2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
• 2 tablespoons melted canola oil
• ¼ cup + 2 tablespoons natural, unsalted peanut butter*
• ¼ cup brown sugar
• ½ teaspoon Vanilla

Add-in Ingredients

• 1/3 cup chocolate chips
• 1/3 cup walnuts, chopped (or add-ins of your choice)

Instructions

1. Preheat oven to 350 and line an 8 inch baking pan with parchment.In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
   
2. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, Brown sugar and vanilla. Whisk until smooth.
   Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
3. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
4. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
5. Place on a cooling for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy!

Serves: 16 bars

Source: Anne Marie

Ingredients

• 1/2 cup mashed banana about 1 medium
• 1/2 cup pumpkin purée
• 1/4 cup nut butter of choice or seed butter for nut-free option
• 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
• 2 tablespoons maple syrup
• 1 1/2 cups Quick oats
• 1 cup cooked quinoa
• 1/3 cup brown sugar
• 1/4 cup Hemp seeds
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees F. Line a 8″x 8″ baking pan with parchment paper and grease the sides with cooking spray.
2. In a large mixing bowl, mix the banana, pumpkin, nut butter, flax egg and syrup until smooth. Add oats, quinoa, sugar, hemp seeds, baking powder and spices, and mix everything together until fully incorporated. The batter should be moist and somewhat sticky.
3. Transfer the batter to the prepared pan and smooth with a spatula.
4. Bake on the center rack for 22 – 23 minutes until the bars are golden brown and firm to the touch.
5. Remove and let cool completely in the pan completely, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days in the fridge.

Serves: 2

Source: Green Kitchen Stories

Ingredients

Bircher:

• 3 dl (1 1/4 cups) rolled oats
• 2 tbsp raisins
• a pinch of salt
• 1/2 tsp cinnamon
• 2 dl (3/4 cups) orange juice
• 2 dl (3/4 cups) milk of choice

Toppings:

• 1 orange, peeled
• 1/2 pomegranate
• 1/2 dl (1/4 cups) salty almonds, chopped
• 1 tbs tahini
• 1 tsp honey
• a pinch of cinnamon

Instructions:

1. Mix the bircher ingredients in a large bowl. Refrigerate overnight.
2. In the morning, divide the bircher in two bowls and top with slices of orange, pomegranate seeds, salted almonds, tahini, honey and cinnamon.

Serves: 8 cups

Source: Chatelaine, May 2016

Ingredients:

• 1/4 cup melted coconut oil, or olive oil
• 1/2 cup maple syrup
• 1/2 tsp sea salt
• 1 cup quinoa flakes
• 1 cup spelt flakes
• 1 cup hemp hearts
• 1 cup pepitas
• 100 g Brazil nuts, finely chopped (I used almonds)
• 2 tbsp flaxseeds
• 2 tbsp chia seeds
• 1/2 cup goji berries or dried cranberries
• 1/2 cup dried golden berries or golden raisins (I used chopped dried apricots)

Instructions:

1. POSITION racks in top and bottom thirds of oven. Preheat to 300F. Line 2 large baking sheets with parchment.
2. WHISK oil with maple syrup and salt in a large bowl. Stir in quinoa, spelt, hemp hearts, pepitas, Brazil nuts, flaxseeds and chia seeds. Spread on baking sheets.
3. BAKE in top and bottom thirds of oven until golden, stirring and switching sheets halfway, 20 to 25 min. Cool completely, then stir in goji berries and golden raisins. Store in an airtight container for up to 2 weeks.

Serves: 6

Source: Greg

Ingredients:

• 2 Cups old fashioned oats
• 1 tsp of baking powder
• 1 tsp of cinnamon
• 1 nutmeg freshly ground
• pinch of salt
• 2 cups of milk
• 1 cup of canned pumpkin
• 1 tsp of vanilla
• 1 egg

Instructions:

1. Mix dry ingredients and wet ingredients in separate bowls.  Then mix together and pour into a greased 8 inch square baking dish.  Bake at 375 for 25-35 minutes.